Rich & Hearty Beef Ragu Slow Cooker Magic!
Slow cooker beef ragu simmers flank steak with tomatoes and broth into a rich, hearty sauce perfect for any pasta.
Ingredients
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- salt and pepper
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup reduced sodium beef broth
- 1 carrot, chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 16 ounces pappardelle pasta
Instructions
- Heat olive oil in a small skillet over medium-high heat. Add garlic and cook until golden, about 2 minutes.
- Season flank steak with salt and pepper. Place in a 5-6 quart slow cooker. Add crushed tomatoes, beef broth, cooked garlic, chopped carrot, bay leaves, and thyme.
- Cover and cook on high for 6 hours or low for 8-10 hours. Remove herbs, then shred beef with two forks directly in the pot.
- Cook pappardelle pasta according to package directions. Drain and return to the pot. Add the shredded beef ragu and stir over high heat for 1 minute until combined.
- Divide the pasta and ragu among bowls. Serve hot.
Notes
- Use good quality crushed tomatoes for the best flavor base.
- Don't skip smashing the garlic; it infuses flavor without being overpowering.
- Discard bay leaves and thyme sprigs before shredding the beef.
- For extra richness, add a splash of red wine with the beef broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip smashing the garlic; it infuses flavor without being overpowering.
- Discard bay leaves and thyme sprigs before shredding the beef.
- For extra richness, add a splash of red wine with the beef broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.